MAHI-MAHI TACOS

By jarren

Ingredients

• Pico de Gallo:
• 5 plum tomatoes, seeded, chopped
• 1/2 small yellow onion, finely chopped
• 4 green onions, white and light-green parts only, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 tsp fresh lemon juice
• 1 tsp chopped fresh oregano
• 1 jalapeno, stemmed, seeded and minced
• Kosher salt and freshly ground pepper
• Crema:
• 1/4 cup heavy cream
• 2 tbsp sour cream
• Kosher salt and freshly ground pepper
• Hot pepper sauce
• Tacos:
• 1 tbsp paprika
• 1 tsp each garlic powder, onion powder, dried oregano, dried thyme and kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 1lb mahi-mahi fillet
• Vegetable oil (for brushing)
• 1 cup finely shredded cabbage
• 1 lime, cut into wedges

Preparation

Step 1

Pico de Gallo:

Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.

Crema:

Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper and hot sauce.

Tacos:

Heat gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. rush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork. coarsely shred fish.

Fill tortillas with fish, cabbage and pico de gallo. Drizzle with crema. Squeeze lime wedges over tacos.